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2025-2026 Off Season Thread - The Rehappening

MindzEye said:
Yeah, flat iron is killer.

I kind of pity people who are stuck in the popular steakhouse paradigm of like 5-6 cuts existing. Strip, rib, porterhouse, filet, tbone, chateaubriand....and that's the entire animal.

Skirt, hanger, flatiron, denver, picanha/coulotte, chuck eye are all crazy good if treated right. But between lack of availability (just fewer of them on the cow) and more complicated preparation, steakhouses have never fucked with them so a lot of people just don't know what they're missing.
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Add the spider cut to that mix
 
CH1 said:
I usually age mine 40
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Otay, 'Panky. 😊

Back in the "olden days," beef tasted "better," prob'ly bc we were lucky to have direct access to cattle that had plenty of water and lush grazing. Excess produce was scattered for livestock as well. Maybe that stock had the odd portion of grain, but alfalfa was hella more prevailing. Times change stuff, is all.
 
LeafOfFaith said:
Skirt and hangar are rougher versions, and don't have that delicate texture and fineness to the meat imo. Filet is way better, but those have their moments too, especially if I'm eating it with fries.

Not sure I've tried Denver that I'm aware of.
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Oh, filet is definitely more delicate but it's not really the point of eating a steak cut imo. If it's not the least flavourful of all of the steak cuts we've rattled on about here, it's close. You do you and all of that, but yeah count me in the group that thinks filet isn't worth the money.
 
Also, if anyone is ever at a place that does latin american styled cuts and you see Vacio on the menu, don't ask questions, just order it medium rare and bite the shit out of it. Thank me later.
 
MindzEye said:
Yeah, flat iron is killer.

I kind of pity people who are stuck in the popular steakhouse paradigm of like 5-6 cuts existing. Strip, rib, porterhouse, filet, tbone, chateaubriand....and that's the entire animal.

Skirt, hanger, flatiron, denver, picanha/coulotte, chuck eye are all crazy good if treated right. But between lack of availability (just fewer of them on the cow) and more complicated preparation, steakhouses have never fucked with them so a lot of people just don't know what they're missing.
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Yeah but you actually have to COOK those cuts.
 
MindzEye said:
Also, if anyone is ever at a place that does latin american styled cuts and you see Vacio on the menu, don't ask questions, just order it medium rare and bite the shit out of it. Thank me later.
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I may or may not have had the best hanger steak of my life at the best mexican restaurant of my life recently.
 
JackBurton said:
Still think a decent chance Marner stays.
This was his side's decision all year to make more money.
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If marner actually goes to July 1st I feel the team will spend the money elsewhere. All the talk has been him wanting to see what the market will do and I think if he does that we just move on.
 
LeafGm said:
God, I’ll be so disappointed if I have to watch that sucky, choking, petulant little crybaby play here for another several years.

Just fuck off to San Jose Mitch. Please.
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This was their plan to make the most money possible. Someone might offer 14x7 and he'll claim Leafs need to give 13.5-14 x8
They are cutthroat
 
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